Vignobles DulucqArgiléus
Red wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Cabernet-Sauvignon and the Tannat.
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Argiléus
Pairings that work perfectly with Argiléus
Original food and wine pairings with Argiléus
The Argiléus of Vignobles Dulucq matches generally quite well with dishes of beef, lamb or pork such as recipes of pork shoulder with mustard, lamb tagine with preserved lemons and onion compote with... or pumpkin and bacon pie.
Details and technical informations about Vignobles Dulucq's Argiléus.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Informations about the Vignobles Dulucq
The Vignobles Dulucq is one of of the world's greatest estates. It offers 25 wines for sale in the of Tursan to come and discover on site or to buy online.
The wine region of Tursan
AOC of the French South-West (Landes, Gers) at the Pyrenean foothills along the Adour bends, temperate oceanic climate. Baroque is the exclusive signature white: aromatic and lively with citrus, yellow apple, pear, white flowers and a honeyed touch. Gros and Petit Manseng complement. Tannat is the signature firm structured red (blackberry, blackcurrant, leather, spices), powerful tannins, blended with Cabernet Franc, Cabernet Sauvignon and Fer Servadou.
The wine region of South West
French mosaic of strong identities south of Bordeaux. Cahors and its Malbec ("black wine"): deep reds with notes of blackberry, plum, violet, tobacco and cocoa, firm tannins. Madiran and its dense, age-worthy Tannat. Jurançon whites: golden sweet (apricot, honey, pineapple) and lively dry from Petit Manseng.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
